Dutch Baby Pancake Recipe (video)
Learn how to make a Dutch baby pancake- a European-style pancake baked in a cast iron skillet and topped with fruit!
Ingredients
- 1/2 cup whole milk
- 2 large eggs
- 2 tbsp melted butter
- 2 tbsp white granulated sugar
- 1/2 cup all-purpose flour
- 1/4 tsp baking powder
- 1/2 tsp vanilla extract, optional
- Additional 1 tbsp butter
For Topping:
- 1 cup heavy cream, chilled
- 1/4 cup white granulated sugar
- 1/4 tsp vanilla extract
- 2 cups fresh berries and fruit
- 1/4 cup maple syrup, for serving
Instructions
- Preheat oven to 350F. Preheat a small, cast-iron skillet in the oven.
- Meanwhile, prepare the pancake batter. Place all the ingredients into a blender or food processor. Blend for 1 to 2 minutes, until batter is smooth. Allow the batter to rest until pan is preheated.
- Once pan is preheated, remove it from the oven and add the remaining 1 tbsp butter. Allow the butter to melt, then brush over the bottom and sides of the pan. Pour in the prepared batter.
- Bake the pancake in the preheated oven for 20 to 25 minutes, until golden around the edges. The pancake will puff up during baking, then collapse back down once out of the oven. Garnish the pancake with fruit, berries, confectioner's sugar and pour over some maple syrup. Serve immediately.
- For the whipped cream, simply whisk together the chilled heavy cream, sugar and vanilla in a large mixing bowl until stiff peaks form. Serve the whipped cream on the side.
Nutrition
Calories: 1111kcal | Carbohydrates: 114g | Protein: 14g | Fat: 69g | Saturated Fat: 41g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 378mg | Sodium: 344mg | Potassium: 446mg | Fiber: 5g | Sugar: 78g | Vitamin A: 2684IU | Vitamin C: 5mg | Calcium: 267mg | Iron: 3mg